4:45:32 > 4:45:34The sun is shining and the lambs are leaping.
4:45:34 > 4:45:35Yes, spring is here,
4:45:35 > 4:45:39and we have some great guests and fantastic food for you.
4:45:39 > 4:45:40Welcome to Spring Kitchen.
4:46:02 > 4:46:06Hello and welcome. We have a great line-up for you this afternoon.
4:46:06 > 4:46:09We head to Padstow in Cornwall to join Rick Stein
4:46:09 > 4:46:12who makes a delicious recipe with monkfish, Ramsons garlic,
4:46:12 > 4:46:15and wild fennel, specially for us.
4:46:15 > 4:46:18Plus, we take a peek into the BBC food archive
4:46:18 > 4:46:21and join the Hairy Bikers in Scotland who do a recipe with
4:46:21 > 4:46:24fish fried in oatmeal with a creamy tartar sauce.
4:46:24 > 4:46:28Now, joining me in the studio is one of Scotland's finest chefs,
4:46:28 > 4:46:30in fact, one of Britain's finest chefs.
4:46:30 > 4:46:33All the way from Edinburgh, it's Tom Kitchin.
4:46:33 > 4:46:37Also with us is a special Spring Kitchen expert to tell us
4:46:37 > 4:46:40all about the best meat that's on offer this time of year.
4:46:40 > 4:46:43It's our very own butcher, Andy Cook. Hello to the two of you.
4:46:43 > 4:46:46- Lovely to be here again.- How are you? You OK?- Yeah, very well.
4:46:46 > 4:46:47Is springtime good for you, Tom?
4:46:47 > 4:46:50Oh, amazing, I mean, after those dark days in winter, you know,
4:46:50 > 4:46:53suddenly there's just like...the shoots on the trees are springing
4:46:53 > 4:46:56- and it's just alive.- Loads of lovely green things coming through,
4:46:56 > 4:46:59- and as a butcher, Andy?- Oh, it is, it's the traditional spring lamb,
4:46:59 > 4:47:02which is sensational, plus other things, yeah.
4:47:02 > 4:47:05Loads of other things, OK, we'll talk about that in a bit.
4:47:05 > 4:47:08Now, our guest today is a presenter who's often seen
4:47:08 > 4:47:11giggling at the misfortunes of contestants on Total Wipeout.
4:47:11 > 4:47:15- It's Amanda Byram. Hello, Amanda.- Hey! Hi!
4:47:15 > 4:47:18- Giggling is an understatement... - Yeah.
4:47:18 > 4:47:22..guffawing, laughing my backside off, I think! I just have to say,
4:47:22 > 4:47:26I can't believe there's a Cook and a Kitchin, in the kitchen!
4:47:26 > 4:47:30- A Cook?- You couldn't make it up! You couldn't make it up!
4:47:30 > 4:47:32- I'll just do the washing up! - It's brilliant!
4:47:32 > 4:47:36OK, so let's see what the Kitchin has got to Cook for you today.
4:47:36 > 4:47:39- That's very good.- That's me? Yeah, so, I'm doing a pea soup today.
4:47:39 > 4:47:41You know, it doesn't get more seasonal than peas.
4:47:41 > 4:47:44Pea soup, keeping it really green and vibrant,
4:47:44 > 4:47:47and then we're going to do it with some crab and some olive,
4:47:47 > 4:47:50- just a really simple dish that people can easily do at home.- Beautiful.
4:47:50 > 4:47:54OK, and then later on today, I'm going to be doing a recipe with
4:47:54 > 4:47:55an osso bucco of pork.
4:47:55 > 4:47:58It's actually a more unusual cut of pork using the shin,
4:47:58 > 4:48:01which I'll marinade in white wine before adding some fresh herbs
4:48:01 > 4:48:05along with new season wet garlic and some radishes.
4:48:05 > 4:48:08OK, so, for my first recipe, I'm going to be using a poussin, so
4:48:08 > 4:48:11Andy, the meat man, can tell us a bit more about that in a minute.
4:48:11 > 4:48:14Andy "The Meat Man". But you and me, Amanda, we're going to go and
4:48:14 > 4:48:16- get cooking...- Excellent. - So, let's head over this way.
4:48:16 > 4:48:20- Park yourself down there. - I'm learning some new words today.
4:48:20 > 4:48:23- Osso bucco?- Osso bucco, yeah, we'll get onto that later.- And poussin.
4:48:23 > 4:48:26Osso bucco and poussin. So, this is a poussin.
4:48:26 > 4:48:28Andy, you can tell us about poussin.
4:48:28 > 4:48:32Well, Tom, first of all, it's got another name called spring chicken.
4:48:32 > 4:48:34Of course, you've been called a spring chicken...
4:48:34 > 4:48:36Not for a long time.
4:48:36 > 4:48:39Let me just point out, actually, who Andy is, cos you're looking
4:48:39 > 4:48:42like this random bloke in a pink T-shirt that's just turned up.
4:48:42 > 4:48:45- Oh, he isn't?- It's not pink, it's purple.- Well, he is a bit random.
4:48:45 > 4:48:48- We found him outside on the street. - Oh!
4:48:48 > 4:48:51- He's actually my real life butcher in real life.- Oh, really?
4:48:51 > 4:48:54You know this is his fourth change this morning!
4:48:54 > 4:48:57He had the lime green and a turquoise one he didn't like.
4:48:57 > 4:49:00He went for the pink. So, Andy is actually my butcher in real life.
4:49:00 > 4:49:03He delivers to me at the pub and he's a great butcher and,
4:49:03 > 4:49:05I'll tell you, because most of the time we don't actually spend much
4:49:05 > 4:49:08time talking about meat. Most of it is about football, to be honest.
4:49:08 > 4:49:12- Of course it is.- It's every chef's dream, but listen,
4:49:12 > 4:49:13tell us about the poussin, Andy.
4:49:13 > 4:49:15The poussin...
4:49:15 > 4:49:18- In a French accent...- Yes, said nicely.
4:49:18 > 4:49:20It's really, really exciting you doing this, Tom, actually,
4:49:20 > 4:49:23cos it's not overly familiar with the public,
4:49:23 > 4:49:27so when you do this fantastic dish with your magic, now,
4:49:27 > 4:49:29you're going to start something really, really big.
4:49:29 > 4:49:32I mean, basically, it's big portions, which I know you love.
4:49:32 > 4:49:36It's one poussin per...you know, for one person.
4:49:36 > 4:49:40Um, the weight of it is roughly 400, 450g,
4:49:40 > 4:49:44and what is so exciting is it's so, so affordable.
4:49:44 > 4:49:48Really, really...really, really...I'm not going to use the word cheap, Tom.
4:49:48 > 4:49:50No, I was just going to come to that. How much do you think...?
4:49:50 > 4:49:54- Value for money, value for money. - Very much value for money. £3 each.
4:49:54 > 4:49:56- Wow.- £3 each, fantastic.- Yeah, yeah.
4:49:56 > 4:49:58And that's a corn-fed baby chicken, basically.
4:49:58 > 4:50:00And also, the bonus there is you've got corn-fed,
4:50:00 > 4:50:04which makes it even more succulent...flavour-wise...
4:50:04 > 4:50:07So, it's slightly different to ordinary bigger chickens.
4:50:07 > 4:50:09- It is even more flavoursome.- OK.
4:50:09 > 4:50:12I mean, you can spatchcock it, you can put it on a...well,
4:50:12 > 4:50:15- he's going to spatchcock it now, or try to.- I don't even know what
4:50:15 > 4:50:18- spatchcock means.- I am going to try to spatchcock it!
4:50:18 > 4:50:22- What is spatchcocking?- I'm going to remove the backbone, but first,
4:50:22 > 4:50:25we're going to serve it with some couscous. Now, this couscous here,
4:50:25 > 4:50:27I've put through the oven and toasted it, so it's
4:50:27 > 4:50:30gone a nice brown colour, a bit like you do toasted rice.
4:50:30 > 4:50:32It just gives it another dimension of flavour,
4:50:32 > 4:50:35and then into that I'm going to pour some chicken stock, but this isn't
4:50:35 > 4:50:38like the normal chicken stock that you get on this show,
4:50:38 > 4:50:41where it comes out of a beautifully made stock.
4:50:41 > 4:50:44This is actually made using one of those crumbly chicken stock cubes.
4:50:44 > 4:50:47- OK.- Now, with working with couscous, I really like using them,
4:50:47 > 4:50:49because they have a salt content,
4:50:49 > 4:50:52so it's not really that chicken flavour we're looking for,
4:50:52 > 4:50:53it's actually the seasoning,
4:50:53 > 4:50:56so it seasons the couscous really, really nicely.
4:50:56 > 4:50:58We're just going to cover the top of the couscous...
4:51:00 > 4:51:03- Just like that.- You said you've already toasted this?
4:51:03 > 4:51:04The couscous has been toasted,
4:51:04 > 4:51:08but not cooked and then all I'm going to do is just clingfilm
4:51:08 > 4:51:10it with this boiling water, and then, hopefully...
4:51:10 > 4:51:13in the time it takes for us to finish this recipe,
4:51:13 > 4:51:15the couscous will be cooked and it'll be delicious.
4:51:15 > 4:51:18- Now, the poussin. - Here we go.- Here we go.
4:51:18 > 4:51:21We're going to take...trim it up.
4:51:21 > 4:51:24Then you're going to take the wings off.
4:51:24 > 4:51:27Now, this is perfect, this is ideal for doing...like Andy said,
4:51:27 > 4:51:31for barbecues and all that sort of a...marinading it, which is
4:51:31 > 4:51:34what we're going to do with some rosemary and some thyme
4:51:34 > 4:51:38and some lemon juice and a little bit of garlic,
4:51:38 > 4:51:41and we're just taking out the wishbone,
4:51:41 > 4:51:45and then we're going to cut out...kind of like the breast,
4:51:45 > 4:51:48the breastbone at the side and the front of the chicken,
4:51:48 > 4:51:50so then we can crack it open.
4:51:50 > 4:51:52You'll definitely make a butcher, Tom.
4:51:52 > 4:51:54- Well, I'm not sure about that, Andy.- I think so.
4:51:54 > 4:51:56I don't know enough about football, I don't think.
4:51:56 > 4:51:58We both definitely know that!
4:51:58 > 4:52:00- Do you both support the same team, or is that...?- No, this is it.
4:52:00 > 4:52:03- We don't support the same team. - They're rivals, Amanda.
4:52:03 > 4:52:06We don't support the same team, no, we don't, which...actually,
4:52:06 > 4:52:07in my kitchen, between Andy
4:52:07 > 4:52:10and then actually Tom Kitchin over there, there's pretty much
4:52:10 > 4:52:13the whole of the Premier League covered, and then...
4:52:13 > 4:52:16- Which one of you is winning? - I had a wonderful weekend.
4:52:16 > 4:52:18Andy had a wonderful weekend.
4:52:18 > 4:52:22Just an hour ago, I met Tom and found out that he supports the team
4:52:22 > 4:52:25- that my team beat yesterday, so... - Oh!
4:52:25 > 4:52:28- I thought we were on a cooking show? - Yeah!
4:52:28 > 4:52:33- Exactly.- So, the chicken, I've just cracked and taken the backbone out.
4:52:33 > 4:52:36Cracked it open and then we're going to put it into a bowl,
4:52:36 > 4:52:39and then, onto that, we're going to grate some lemon...
4:52:41 > 4:52:44This marinade would be nice with any other meat, wouldn't it?
4:52:44 > 4:52:45It would just be fantastic.
4:52:45 > 4:52:47This marinade would be really, really nice.
4:52:47 > 4:52:49This would be really, really nice.
4:52:49 > 4:52:50So, some grated garlic, some lemon,
4:52:50 > 4:52:53and then we're going to put some rosemary...
4:52:53 > 4:52:56So, we mentioned at the beginning of this show Total Wipeout.
4:52:56 > 4:52:58Now, that was a massive, massive success.
4:52:58 > 4:53:02A huge success, but, like you say, laughing at the misfortunes
4:53:02 > 4:53:05of others seems to be what people like the most.
4:53:05 > 4:53:09Well, yeah, especially if it's controlled misfortune, I suppose...
4:53:09 > 4:53:13- Well, yeah...- ..falling over. - Exactly, you know, I think one of
4:53:13 > 4:53:15the key things to the success of Wipeout was that
4:53:15 > 4:53:17the demographic was so wide,
4:53:17 > 4:53:21because, you know, you could pretty much be any age to watch it.
4:53:21 > 4:53:24Kids loved it, grannies loved it, parents loved it.
4:53:24 > 4:53:28Richard and I had a little bit of an adult sense of humour on it,
4:53:28 > 4:53:29which kids didn't really get,
4:53:29 > 4:53:32but they loved the big splashy mud and the big red balls, and stuff.
4:53:32 > 4:53:36And it was a massive success, wasn't it? As a show, yeah, it was huge.
4:53:36 > 4:53:39- Yeah, I mean, I think it's still being aired a few times a day.- Wow.
4:53:39 > 4:53:42But they're repeats, which not a lot of people notice.
4:53:42 > 4:53:44So, the chicken has got a little bit of olive oil,
4:53:44 > 4:53:48a little bit of rosemary, it's going to go into the fridge to marinate.
4:53:48 > 4:53:51Now, preferably we would marinade it overnight, which would be
4:53:51 > 4:53:56fantastic, but at least a minimum of a couple of hours, actually.
4:53:56 > 4:54:00And then we're going to get it onto a char-grill as if it was...
4:54:00 > 4:54:02as if it was like a barbecue, and then
4:54:02 > 4:54:05we could stick it into the oven and continue and finish the cooking.
4:54:05 > 4:54:08So, you actually have a new show coming up?
4:54:08 > 4:54:11I do have a new show and, much like the same vein of Wipeout,
4:54:11 > 4:54:15I'm kind of laughing at the misfortunes of other people
4:54:15 > 4:54:17falling flat on their faces, at times.
4:54:17 > 4:54:20- And what's it called? - There's a trend here, Tom!
4:54:20 > 4:54:21It's called RV Rampage
4:54:21 > 4:54:25and it's like an adventure reality entertainment show.
4:54:25 > 4:54:28- It sounds very exciting, I have to be honest.- It is very exciting.
4:54:28 > 4:54:30It was filmed in New Zealand just before Christmas.
4:54:30 > 4:54:34We've had six weeks in RVs, living in RVs,
4:54:34 > 4:54:37driving in RVs the entire length of New Zealand.
4:54:37 > 4:54:41Um, and the basic premise of the show is there's five teams of two.
4:54:41 > 4:54:43Four of the teams are sharing RVs,
4:54:43 > 4:54:46so, you get your reality element there, which is
4:54:46 > 4:54:49a lot of arguments, you know, living in close, confined spaces.
4:54:49 > 4:54:52Not so good at the best of times.
4:54:52 > 4:54:55Um, and they're fighting for a cash prize, but, all along the way, they
4:54:55 > 4:54:59have to do Rampage challenges, jump out of planes, climb glaciers...
4:54:59 > 4:55:00That sounds very exciting.
4:55:00 > 4:55:02We've got a little clip of that actually coming up
4:55:02 > 4:55:05- and we can have a little look. - Tom, you're a contestant.- Yes!
4:55:05 > 4:55:07THEY LAUGH
4:55:07 > 4:55:09Brilliant! He's signed up for it! Let's have a look at this clip.
4:55:11 > 4:55:12Three, two, one...
4:55:12 > 4:55:14RAMPAGE!
4:55:14 > 4:55:16Join us at the start of an exciting
4:55:16 > 4:55:20and thrilling adventure road trip of a lifetime.
4:55:20 > 4:55:23Five teams of two will be competing in some seriously white
4:55:23 > 4:55:25knuckle challenges and tasks.
4:55:25 > 4:55:28Five extraordinary teams...
4:55:28 > 4:55:29THEY SCREAM
4:55:29 > 4:55:33..in a series of adrenaline and cultural challenges.
4:55:33 > 4:55:35- THEY SQUEAL - As they do battle...
4:55:35 > 4:55:38- Go, go, go, go, go. - For a cash prize.
4:55:39 > 4:55:41RV Rampage.
4:55:41 > 4:55:42APPLAUSE
4:55:42 > 4:55:44- That looks incredible. - It's so much fun.
4:55:44 > 4:55:47I've got to be honest, it looks like how I spend my days off.
4:55:47 > 4:55:48THEY LAUGH
4:55:48 > 4:55:51OK, listen, just quickly, the chicken is being charred on
4:55:51 > 4:55:53- the side...- Oh, that's delicious.
4:55:53 > 4:55:55We're just going to stick it into the oven.
4:55:55 > 4:55:56So, a big food background, Amanda?
4:55:56 > 4:55:59A big love of food coming from childhood?
4:55:59 > 4:56:02Um, yeah, I mean, I'm half Irish, half Iranian,
4:56:02 > 4:56:06so, my granny used to make coddle, which, I don't know
4:56:06 > 4:56:10if you've ever heard of it, it's a Dublin dish, very traditional.
4:56:10 > 4:56:15Um, and my mum learnt how to make a real curry through my dad's mum,
4:56:15 > 4:56:18so, I've kind of grown up with two complete ends of the spectrum,
4:56:18 > 4:56:21you know? An Irish stew and a good old spicy curry.
4:56:21 > 4:56:24- A good old spicy curry.- So, I really, really appreciate food.
4:56:24 > 4:56:27Unfortunately, I don't cook very often, I'm single and,
4:56:27 > 4:56:30when you're single, you don't really tend to be creative.
4:56:30 > 4:56:33- Well, you can buy a single poussin. - I know! This is what I'm thinking!
4:56:33 > 4:56:35- It's perfect for me! - This is perfect.
4:56:35 > 4:56:38So, we're just finishing off with a little bit of chopped garlic.
4:56:38 > 4:56:41We're going to put in a little squeeze of lemon juice.
4:56:41 > 4:56:44And there's some mint and some coriander
4:56:44 > 4:56:48- and these little peppers which are very delicious.- I love those, yeah.
4:56:48 > 4:56:52A pinch of salt, and we're just going to mix it around.
4:56:52 > 4:56:54The chicken has come out of the oven,
4:56:54 > 4:56:57we're just going to put this couscous onto the bottom...
4:56:57 > 4:56:58Tom, now you've hit the age of 50,
4:56:58 > 4:57:00you're still very quick around the kitchen.
4:57:00 > 4:57:02Honestly, honestly, 50, he's so cheeky!
4:57:02 > 4:57:04Well, I went to your 50th birthday.
4:57:04 > 4:57:06We spend most of our time on the phone doing this,
4:57:06 > 4:57:08we spend no time talking about...
4:57:08 > 4:57:11- Food.- ..meat. There we go.
4:57:11 > 4:57:14OK, so, now, we're going to get the chicken on top.
4:57:14 > 4:57:16We're going to get the guys to come up and taste this.
4:57:16 > 4:57:19Well, actually, Tom. Andy, you can stay there cos you're cheeky.
4:57:19 > 4:57:22- I'm only joking, Andy, up you come. - Banned from the kitchen!
4:57:22 > 4:57:24Listen, all this lovely flavour has come from the oil
4:57:24 > 4:57:27- and the rosemary and the garlic... - Oh, wow!
4:57:27 > 4:57:31You just drizzle over the top of the chicken and the couscous.
4:57:31 > 4:57:35- It's very, very simple. It's an easy dinner for one.- Thank you!
4:57:35 > 4:57:37Did you make this just for me today then, Tom?
4:57:37 > 4:57:38Yeah, just for you, get in there.
4:57:38 > 4:57:40- CUTLERY CLATTERS ON GROUND - Whoa!
4:57:40 > 4:57:42Just throw that anywhere, Andy.
4:57:42 > 4:57:46Get in there and have a taste of that, guys.
4:57:46 > 4:57:48It looks fantastic, doesn't it?
4:57:48 > 4:57:51It smells delicious. Whoops.
4:57:51 > 4:57:53OK, you can tell the butcher. He goes straight for the leg.
4:57:53 > 4:57:55- He is, yeah. - Straight in for the leg.
4:57:55 > 4:57:59- How are we? Happy?- That is such a single girl's meal!- I love that.
4:57:59 > 4:58:01- That is so good! - Now, in every show we're getting out
4:58:01 > 4:58:04and about and visiting some of our favourite chefs on their
4:58:04 > 4:58:06home turf with their take on spring ingredients.
4:58:06 > 4:58:10Today, we join Rick Stein, his cookery school in Cornwall
4:58:10 > 4:58:13and an absolutely delicious recipe using monkfish.
4:58:24 > 4:58:28I think spring is my favourite time for being in Cornwall.
4:58:28 > 4:58:31The days are getting longer, the fishermen are all out,
4:58:31 > 4:58:34everything's growing in the fields
4:58:34 > 4:58:38and I've got a great recipe to celebrate spring in Padstow.
4:58:46 > 4:58:48So, a lovely dish for spring.
4:58:48 > 4:58:53Pan-fried monkfish with wild fennel and Ramsons garlic.
4:58:53 > 4:58:58So, we start by making this wonderful crust to go on the monkfish
4:58:58 > 4:59:00and I'm using the wild fennel
4:59:00 > 4:59:03and this literally came from the hedgerows,
4:59:03 > 4:59:07I mean, I've been foraging ever since I was a boy and the smell of aniseed
4:59:07 > 4:59:12is overpowering, one of the first herbs to come out in the spring.
4:59:12 > 4:59:16So, put some garlic in there too and some semolina.
4:59:16 > 4:59:19There we go and a bit of salt. Lid on.
4:59:20 > 4:59:22And blend away.
4:59:22 > 4:59:23BLENDER WHIRRS
4:59:23 > 4:59:25There we go.
4:59:25 > 4:59:28It smells as good as it looks.
4:59:28 > 4:59:31This is a little tip I've picked up in India.
4:59:34 > 4:59:37If you're not getting right to the bottom of your bowl,
4:59:37 > 4:59:38give it a good old shake. Good.
4:59:38 > 4:59:41HE SWITCHES BLENDER OFF Now then, the monkfish,
4:59:41 > 4:59:44a lovely, firm-textured fish,
4:59:44 > 4:59:46almost like meat, it's so firm.
4:59:46 > 4:59:48Now, cut that into two nice fillets.
4:59:48 > 4:59:50Just look at that.
4:59:50 > 4:59:55It's just a lovely pearly whiteness that...it's just appetising.
4:59:55 > 4:59:58And, like all fresh fish, it doesn't smell fishy.
4:59:58 > 5:00:00It just smells of the sea.
5:00:02 > 5:00:03So, just get a little tray.
5:00:07 > 5:00:08That's enough.
5:00:09 > 5:00:11And then, just...
5:00:11 > 5:00:15turn the monkfish over in that powder which is
5:00:15 > 5:00:17smelling of garlic and fennel.
5:00:17 > 5:00:19There we go.
5:00:19 > 5:00:21Now then, the sauce.
5:00:21 > 5:00:24We've got wild garlic, it's called Ransoms garlic.
5:00:24 > 5:00:27Just again, pick that up from the hedgerows.
5:00:27 > 5:00:31I'm going to back it up with some slices...
5:00:31 > 5:00:33of Florence fennel.
5:00:33 > 5:00:39Just cutting those into thin strips...like that.
5:00:39 > 5:00:42I'm just going to fry that off in a little bit of butter now.
5:00:42 > 5:00:45I'm coming up with dishes that are sort of...seasons are very
5:00:45 > 5:00:48important to me and when I thought of this dish, I thought,
5:00:48 > 5:00:52"Well, you know, what are the first smells
5:00:52 > 5:00:56"and flavours of spring that I really remember?" And, at this time
5:00:56 > 5:01:00of the year, you've got both these fennel fronds and this wild garlic.
5:01:00 > 5:01:04But I'm going to back them up too with some sliced garlic.
5:01:04 > 5:01:07A bit early for the fresh new season's garlic.
5:01:08 > 5:01:12So, I'm looking to really brown this garlic and fennel, not only to
5:01:12 > 5:01:17bring out the caramelised flavours, but also the depth of colour.
5:01:17 > 5:01:20So, now they're exactly where I want them to be.
5:01:20 > 5:01:24I'm going to now add some fish stock made with sole bones,
5:01:24 > 5:01:27cod bones, that sort of delicate fish.
5:01:27 > 5:01:29And some vegetables.
5:01:29 > 5:01:32I'm just going to leave that now to simmer away
5:01:32 > 5:01:34with a little bit of seasoning,
5:01:34 > 5:01:37and the fennel and the garlic are cooked through.
5:01:37 > 5:01:41While I'm doing that, monkfish, this is just a bit of vegetable oil
5:01:41 > 5:01:44and a little bit of butter, and the reason for putting oil
5:01:44 > 5:01:46and butter, I want the buttery flavour, but,
5:01:46 > 5:01:49if I did it all with butter, it would burn.
5:01:49 > 5:01:54I start off by pan-frying, then I fish the dish in the oven,
5:01:54 > 5:01:58because, actually, monkfish being a meaty fish, it's quite thick,
5:01:58 > 5:02:02it'd take a long time to cook in a frying pan and
5:02:02 > 5:02:06because I've got this quite delicate coating, I don't want it to burn.
5:02:06 > 5:02:11I like a hot pan, but I don't like a sort of jumping hot pan, because
5:02:11 > 5:02:14I like to get a sort of subtle colour,
5:02:14 > 5:02:18not a very, very dark colour.
5:02:18 > 5:02:21So, there we go.
5:02:21 > 5:02:25So, while I'm waiting for those to cook, what shall I do?
5:02:25 > 5:02:28Tell you a story? Talk about monkfish? Let me talk about monkfish.
5:02:28 > 5:02:32One of the things I used to feel quite put out about,
5:02:32 > 5:02:35I suppose, in the early days, is that, in this country,
5:02:35 > 5:02:38the monkfish gets landed with its head cut off.
5:02:38 > 5:02:42I think it's really because, if you saw the head of a monkfish,
5:02:42 > 5:02:44you probably wouldn't...sleep well at night.
5:02:44 > 5:02:49It's just fantastic big jaws and enormous teeth.
5:02:49 > 5:02:52But, actually, the heads are really good for making stock,
5:02:52 > 5:02:56so I used to feel a bit aggrieved and, in the end, I got hold
5:02:56 > 5:02:59of a couple of fishermen who would supply me with a whole monkfish.
5:02:59 > 5:03:02I did actually cut myself on the teeth once or twice, but I feel
5:03:02 > 5:03:05that's sort of what happens when you're learning the trade anyway.
5:03:05 > 5:03:09I was always cutting myself on the spines of sea bass.
5:03:09 > 5:03:12Everybody ends up with a spike in the knuckle,
5:03:12 > 5:03:16which will last for about three weeks, gives you quite a lot of pain.
5:03:16 > 5:03:19Right, that's coloured up nicely.
5:03:19 > 5:03:21Let's turn those over.
5:03:22 > 5:03:23There we go.
5:03:25 > 5:03:28So, I'm just going to pop that in the oven for about ten minutes.
5:03:30 > 5:03:32So, that should be about ready now.
5:03:33 > 5:03:35There, that looks really nice.
5:03:35 > 5:03:37I'm just going to slice these up now
5:03:37 > 5:03:42and then just deglaze the pan with my reducing stock.
5:03:44 > 5:03:47There we go. Put that in that.
5:03:48 > 5:03:52We're nearly ready to go. That's quite a rugged dish.
5:03:52 > 5:03:56Just going to finish the sauce off with...
5:03:56 > 5:03:59the Ramsons garlic, which is this hedgerow garlic.
5:03:59 > 5:04:01Just cut that into shreds...
5:04:04 > 5:04:07..and some more of my fennel. There we go.
5:04:08 > 5:04:12Finally, very important, some Pernod just to reinforce
5:04:12 > 5:04:17anise flavour and then just a little bit of lemon juice.
5:04:19 > 5:04:21And now, nearly ready to go.
5:04:21 > 5:04:26Just finish off with some butter just to thicken the sauce.
5:04:26 > 5:04:28This is a hedgerow dish, I'd say, almost.
5:04:31 > 5:04:33Right, we're ready to go.
5:04:33 > 5:04:35The monkfish, just cut it slightly on the slant.
5:04:35 > 5:04:37It always looks nice to have the slices
5:04:37 > 5:04:39lie against each other in a nice way.
5:04:39 > 5:04:42What I'm going to do is actually put
5:04:42 > 5:04:44most of the sauce on the plate first.
5:04:45 > 5:04:47I do love this dish, I mean,
5:04:47 > 5:04:51I sometimes feel people think of fish as being a bit boring.
5:04:51 > 5:04:53No way is this bland and boring.
5:04:53 > 5:04:55In fact, I'll be quite happy to
5:04:55 > 5:04:57sort of serve this with a red wine, really.
5:04:57 > 5:04:59Just sort of part the fillets a bit
5:04:59 > 5:05:04so that you can see that lovely whiteness of them and then, why not?
5:05:04 > 5:05:08Just find a nice frond of fennel to put on there.
5:05:08 > 5:05:14So, this is my pan-fried monkfish with Ransoms garlic and wild fennel.
5:05:14 > 5:05:16A perfect taste of spring, I would say.
5:05:18 > 5:05:19So, just give this a little taste
5:05:19 > 5:05:21to see whether it agrees with
5:05:21 > 5:05:23my idea of spring, whether the dish does...
5:05:25 > 5:05:27Mmm!
5:05:27 > 5:05:28Oh, that is so good!
5:05:31 > 5:05:34Thank you very much, Rick. That looks amazing, doesn't it?
5:05:34 > 5:05:35- Yeah.- Spring monkfish, delicious.
5:05:35 > 5:05:38OK, so, it is time for somebody else to cook now
5:05:38 > 5:05:40and it is the incredible Mr Tom Kitchin.
5:05:40 > 5:05:42Hello, Chief, and what are you going to be cooking for us?
5:05:42 > 5:05:45So, I'm going to do a spring soup, pea soup, OK?
5:05:45 > 5:05:47And we're going to get it really vibrant and green.
5:05:47 > 5:05:49We're going to serve it with crab,
5:05:49 > 5:05:51black olive, and a little bit of lettuce,
5:05:51 > 5:05:54which goes fantastically well with, um, pea as well.
5:05:54 > 5:05:56So, first of all, I've started sweating some onions here
5:05:56 > 5:06:00just beforehand. I've just sliced the onions thinly
5:06:00 > 5:06:02and started sweating them in a little bit of oil and butter.
5:06:02 > 5:06:05Chef, if you could mix the crab with a bit of olive oil,
5:06:05 > 5:06:08shredded lettuce, chopped olive, a little bit of lemon zest,
5:06:08 > 5:06:10and just bring it together.
5:06:10 > 5:06:14Very summery, very spring-like, lots of lovely fresh ingredients.
5:06:14 > 5:06:16- Exactly.- What's it like to be a sous-chef, now, Tom?
5:06:16 > 5:06:18Actually, do you know what?
5:06:18 > 5:06:20The stress is off, it's a lot easier being sous-chef, being told
5:06:20 > 5:06:24what to do, rather than coming up with the ideas yourself, I think.
5:06:24 > 5:06:27So, I sweated the onions in butter.
5:06:27 > 5:06:30I really sweated them down as well, so, they really...you extract
5:06:30 > 5:06:33all the sweetness, the lovely flavour from the onions.
5:06:33 > 5:06:35Yeah, people forget that onions contain so many sugars.
5:06:35 > 5:06:37They start off quite acidic, don't they?
5:06:37 > 5:06:39But, as you cook them out, the acid goes away
5:06:39 > 5:06:42- and they turn into a very sweet, beautiful product.- Exactly.
5:06:42 > 5:06:45And sweating of vegetables is so important when cooking at home.
5:06:45 > 5:06:48- That's how we get...us chefs get that extra flavour, isn't it?- Yeah, yeah.
5:06:48 > 5:06:51In-depth, slow-cooking, lots of things like that.
5:06:51 > 5:06:53Are you a big fan of shellfish and crab?
5:06:53 > 5:06:56- Very much so, yeah, love it. - Very much so, yeah.
5:06:56 > 5:06:58As a meat man, you love the shellfish?
5:06:58 > 5:06:59- Good.- I certainly do.
5:06:59 > 5:07:02I've got into it fairly recently through my youngest son,
5:07:02 > 5:07:05- believe it or not.- Fair play.
5:07:05 > 5:07:08And, Tom, you're a big fan of Scottish shellfish, a big,
5:07:08 > 5:07:09big fan of Scottish produce.
5:07:09 > 5:07:12Scottish, British, and, you know, seasonality,
5:07:12 > 5:07:14that's my big thing, Tom, big thing.
5:07:14 > 5:07:17But on the side here I've got some chicken stock,
5:07:17 > 5:07:19but I've actually boiled the chicken stock before I place
5:07:19 > 5:07:22it on top, because what I really want to do...
5:07:22 > 5:07:25is cook this as fast as I possibly can
5:07:25 > 5:07:28and by putting the boiling chicken stock on top, of course,
5:07:28 > 5:07:30it just starts boiling immediately and,
5:07:30 > 5:07:33as soon as those peas are cooked, we're going to blend them
5:07:33 > 5:07:36so we get that real vibrant green colour.
5:07:36 > 5:07:38- That's what we're after, Chef.- OK.
5:07:38 > 5:07:40And then are you going to cool it down?
5:07:40 > 5:07:42Yeah, so, I'm going to blend it in the blender,
5:07:42 > 5:07:46and then, here, we've got a bowl on ice and we'll chill it as quickly as
5:07:46 > 5:07:49possible and that way it'll take it down to the temperature that we
5:07:49 > 5:07:52want, but stop the cooking process and allow it to be lovely and green.
5:07:52 > 5:07:55OK. Cos, if you let it sit too long and it's too hot,
5:07:55 > 5:07:56it'll start to go kind of...
5:07:56 > 5:07:59A discoloured mushy green, like your mum's pea soup.
5:07:59 > 5:08:04- Yeah, like when me mam cooks sprouts.- Yes, exactly!- Sorry, Mam!
5:08:04 > 5:08:07OK, so, into the crab you put a little bit of lettuce,
5:08:07 > 5:08:11some chives, a little bit of lemon rind, lemon juice, olive oil.
5:08:11 > 5:08:14I know you can't taste it, just a little bit of salt, Chef.
5:08:14 > 5:08:17Unfortunately, I can't because I've got a shellfish allergy,
5:08:17 > 5:08:19but I'm sure between the three of you...
5:08:19 > 5:08:21So, what happens if you have some?
5:08:21 > 5:08:24Uh...we'll probably have to go off air!
5:08:24 > 5:08:27- Andy will have to host the show! - Yeah!
5:08:27 > 5:08:30- Andy will have to host the show. - He's all right with that.
5:08:30 > 5:08:34And I'm not sure that pink T-shirt's made for it!
5:08:34 > 5:08:35It's not pink!
5:08:35 > 5:08:37BLENDER WHIRRS
5:08:37 > 5:08:39- You're blending the soup now.- Yeah.
5:08:39 > 5:08:43So, I'm just going to blend that for about 30 seconds or a little bit
5:08:43 > 5:08:47longer, get that really mixed and, if it's not mixed enough, you can
5:08:47 > 5:08:50always pass it through a sieve, but, in these super-duper machines,
5:08:50 > 5:08:53- it seems to mix well, doesn't it? - It blends very, very quickly.
5:08:55 > 5:08:58So, you're a very busy man at the minute now.
5:08:58 > 5:09:00Tom, I hear you've got a new pub open.
5:09:00 > 5:09:04- Yeah, we opened a pub, it's just a year old last week, actually.- Yeah?
5:09:04 > 5:09:08Called The Scran & Scallie, which is in Edinburgh.
5:09:08 > 5:09:09Scran in Scottish means, um...
5:09:10 > 5:09:12- means food.- OK. - TURNS OFF BLENDER
5:09:12 > 5:09:14And scallie I call my wee kids,
5:09:14 > 5:09:16but the wee boys, I call them scallywags.
5:09:16 > 5:09:17You see, so, Scran & Scallie.
5:09:17 > 5:09:19So, being very family friendly
5:09:19 > 5:09:22and we've actually got a little corner which is called
5:09:22 > 5:09:24The Scallywag Corner, where the kids can go,
5:09:24 > 5:09:27they've got the beanbags, DVD player and, you know, mum
5:09:27 > 5:09:31and dad can really enjoy their meal, so the kids can be in the corner.
5:09:31 > 5:09:33So, a proper kid-friendly pub...
5:09:33 > 5:09:36Yeah, a good proper pub and doing like, you know,
5:09:36 > 5:09:39not quite to the level of what you do, obviously, but, you know, the
5:09:39 > 5:09:42proper home-made pies and the stews and the, you know, proper pub food.
5:09:42 > 5:09:45The homely food that people recognise and understand,
5:09:45 > 5:09:48and then The Kitchin seems to be going from strength to strength,
5:09:48 > 5:09:51- getting better and growing. - Oh, yes, it's busy, busy, busy, busy.
5:09:51 > 5:09:54So, it's all going really well, thanks, yeah. So, look at that.
5:09:54 > 5:09:56That looks vibrant and that wonderful colour.
5:09:56 > 5:09:59The crab salad is something that I can't eat.
5:09:59 > 5:10:02- Does it look all right to you?- Mmm. Very, very good.- Looks good to me.
5:10:02 > 5:10:04It looks good to you! You can't wait, can you, Andy?
5:10:04 > 5:10:08So, you opened Kitchin in 2006 with your lovely wife Michaela.
5:10:08 > 5:10:12- Yeah, that's right.- And now you have four new sous chefs. Is that right?
5:10:12 > 5:10:15- Yeah, I've got four kids, yeah.- Four kids.- All boys. Can you imagine?
5:10:15 > 5:10:19How did that happen? Goodness me. Yeah, it's busy, it's busy.
5:10:19 > 5:10:20OK, so, now we've got our soup
5:10:20 > 5:10:23and we're just chilling it on the ice and this would be the same
5:10:23 > 5:10:26if you were doing asparagus or you were doing a green leek soup,
5:10:26 > 5:10:29leek and potato, just try and get that lovely vibrant colour,
5:10:29 > 5:10:32cos it really does help in the presentation,
5:10:32 > 5:10:35but it really allows that really fresh flavour as well.
5:10:35 > 5:10:38It looks absolutely beautiful. You can see it's all sorts of flavours
5:10:38 > 5:10:39of spring that's coming through.
5:10:39 > 5:10:42And this crab is delicious in there, but you could use any seafood.
5:10:42 > 5:10:44You could put some, you know, lobster if you had it,
5:10:44 > 5:10:48or some nice prawns or anything like that would be delicious.
5:10:48 > 5:10:50- We've got some...a bit of basil. - Where Andy's based
5:10:50 > 5:10:52and where I'm from, which is the West Country,
5:10:52 > 5:10:53we get some good lobsters,
5:10:53 > 5:10:56but I think the Scottish would argue that you have the best, don't you?
5:10:56 > 5:10:59- Have we got a ladle there, Chef? - A ladle? You need a ladle, Chef?
5:10:59 > 5:11:02- No problem at all. - And I'll get the, um...- There we go.
5:11:02 > 5:11:05- Cream, if you had it. - Cream is just there.- Ah, good man.
5:11:05 > 5:11:07So, there we've got our lovely soup and what you could do,
5:11:07 > 5:11:09you could make it and you could chill it down,
5:11:09 > 5:11:11so it's actually a chilled soup or just
5:11:11 > 5:11:13a lightly warm kind of soup like that.
5:11:13 > 5:11:16- So, you could serve this cold from the fridge.- Yeah.
5:11:16 > 5:11:19- Chilled pea soup with crab. - The perfect dinner party,
5:11:19 > 5:11:22you could have all this ready before your friends come round.
5:11:22 > 5:11:24- And then, you could just... - Oh, that looks so good.
5:11:24 > 5:11:27- ..serve it in the garden like that. - So, is this one of the...?
5:11:27 > 5:11:29- You've got two books out, haven't you?- Yeah.
5:11:29 > 5:11:31And this is one of the dishes from one of those?
5:11:31 > 5:11:34Yeah, from the first book, From Nature To Plate.
5:11:34 > 5:11:38And then, yeah, it's just real simple, seasonal home cooking
5:11:38 > 5:11:41and, really, when you eat with seasonality and you eat in the
5:11:41 > 5:11:44seasons, it's not rocket science, that's why it tastes so good,
5:11:44 > 5:11:48- doesn't it?- Because that's when it's fresh, that's when it's at its best.
5:11:48 > 5:11:50You're so talented, Tom, you're making it look easy.
5:11:50 > 5:11:53- Thank you, Andy. Oh, you mean this Tom!- Yes, that one.
5:11:53 > 5:11:55Come on, come and have a little taste.
5:11:55 > 5:11:58- Yeah, let's move that out of the way. - Come and have a little taste.
5:11:58 > 5:12:02Get in there, taste the crab and the cream and the pea soup.
5:12:02 > 5:12:06- Oh, that looks absolutely divine. - That looks gorgeous.
5:12:06 > 5:12:09- That's not you Andy in the pink shirt.- Would you mix it, or...?
5:12:09 > 5:12:11Yeah, just a spoon of everything
5:12:11 > 5:12:15I always like to, you know, in food, taste everything...together.
5:12:15 > 5:12:16- How's that?- Oh!
5:12:16 > 5:12:19- She's happy.- It's so good and so quick to make.
5:12:19 > 5:12:22Yeah, really, I mean, that was like five to six minutes to knock up.
5:12:22 > 5:12:24- So, there's no excuse for me then, eh?- Exactly.
5:12:24 > 5:12:26Quick and easy and well done, lovely. OK.
5:12:26 > 5:12:29Whilst these guys carry on eating this, we're going to take a look
5:12:29 > 5:12:31at the BBC's food back catalogue
5:12:31 > 5:12:35and join the Hairy Bikers up in Scotland frying some fish.
5:12:36 > 5:12:39We're going to cook the locals their real traditional dish,
5:12:39 > 5:12:43fish in oatmeal served with a creamy tartar sauce for dipping.
5:12:43 > 5:12:45And, because it's blowing a hooley,
5:12:45 > 5:12:47we're taking cover in Tarbet's Fish Market.
5:12:49 > 5:12:50It's pandemonium!
5:12:50 > 5:12:53Ho, ho! But we're going to cook fish!
5:12:53 > 5:12:54Fish!
5:12:54 > 5:12:55We've got some filleted already.
5:12:55 > 5:12:57This is the plaice to be! Ha, ha!
5:12:57 > 5:12:59We're going to fillet that.
5:12:59 > 5:13:03- Gurnard, a lovely thing.- One of my favourites. A nice fresh hake.
5:13:03 > 5:13:06Look at the chompers on that.
5:13:06 > 5:13:07We've got a lot of people to feed.
5:13:07 > 5:13:09- I'll get goujoning.- And I'll get filleting.
5:13:09 > 5:13:12I think the thing is to just let the knife do the work.
5:13:13 > 5:13:15- Fillet number one.- Perfect.
5:13:15 > 5:13:17- You work on the trawlers.- Aye.
5:13:17 > 5:13:19So, when you're at sea, do you eat fish on the trawlers?
5:13:19 > 5:13:21Aye. We eat fish first thing in the morn.
5:13:21 > 5:13:23- Right.- It gives you brain power.
5:13:23 > 5:13:27You know when you get haddock fresh, it's good as a sea bass, isn't it?
5:13:27 > 5:13:29Look at that. It's falling away now.
5:13:31 > 5:13:33See if I can get this herring's skin off here.
5:13:35 > 5:13:38Right, I've managed to take the skin out of that.
5:13:38 > 5:13:39- Lovely.- Hake!
5:13:42 > 5:13:43THEY LAUGH
5:13:43 > 5:13:46Come on, lad! Give us that back, it's for the bisque!
5:13:46 > 5:13:47It's...ooh!
5:13:51 > 5:13:54- Angus, where you? - It's Si and Dave's Seafood Creche!
5:13:55 > 5:13:57Hello, mate, all right?
5:13:57 > 5:14:00You don't have much to do in the night-time, there's loads of kids up
5:14:00 > 5:14:04- here, isn't there? You know! - It's the long, dark nights!
5:14:04 > 5:14:07That's brilliant, isn't it? That's what you call a fish platter.
5:14:07 > 5:14:11Before we fry, should we make some tartar sauce?
5:14:11 > 5:14:12Why not?
5:14:12 > 5:14:15Take a big bowl of mayo, gherkins, or you can have
5:14:15 > 5:14:18the little cornichons, the little 'uns, and some capers.
5:14:18 > 5:14:20So, I'll chop some of those and bung 'em in.
5:14:20 > 5:14:23And what I'm going to do is I'm going to chop some nice dill
5:14:23 > 5:14:24and some parsley, nice and fine.
5:14:24 > 5:14:28- KIDS: Urgh! - Urgh? What are you on about? "Urgh?"
5:14:28 > 5:14:31- You're eating plants! - Yeah, you're eating plants!
5:14:31 > 5:14:34- The chip was a plant once, you know. - Yeah, it was, it was a potato.
5:14:34 > 5:14:36Yeah? The chopping of the gherkin.
5:14:38 > 5:14:41And if you go too far, you end up with little gherkin fingers.
5:14:41 > 5:14:43- Yuck!- It's only a plant! It's not going to eat you!
5:14:43 > 5:14:45Smell that. It's lovely.
5:14:45 > 5:14:48Isn't it? Smell that. It smells lovely and aniseedy, doesn't it?
5:14:48 > 5:14:52- It smells of your feet.- It smells of me feet?! What sort of children?!
5:14:52 > 5:14:54Now, you can put as much gherkin or as little
5:14:54 > 5:14:56as you like in your tartar sauce.
5:14:56 > 5:14:58Now we've got capers going in.
5:14:58 > 5:15:00Now, capers are a little bit like salty peas.
5:15:00 > 5:15:04The capers go into the mayonnaise with the gherkins.
5:15:06 > 5:15:10- And then what you do, about two tablespoons of parsley...- Nice.
5:15:10 > 5:15:12..and of one tablespoon of dill and then give it a mix, taste it,
5:15:12 > 5:15:15and if we fancy putting a bit more dill in, we can.
5:15:15 > 5:15:16Look at the colours.
5:15:18 > 5:15:20It could do with a bit of lemon juice.
5:15:20 > 5:15:24A bit of lemon juice, and a bit of Tabasco just to give it a bit of zip.
5:15:24 > 5:15:25CHILDREN GIGGLE
5:15:25 > 5:15:28That looks great, don't it?
5:15:28 > 5:15:30Should one dip one's finger in said mayonnaise?
5:15:30 > 5:15:33- No, use a spoon, we're on the telly.- Oh, aye.
5:15:34 > 5:15:36Mmm. That tastes all right, that.
5:15:36 > 5:15:38- CHILD:- Is that for breakfast?
5:15:38 > 5:15:39No! It's to dip your fish in.
5:15:39 > 5:15:42- Do you like fish?- It's porridge.
5:15:42 > 5:15:44- Porridge! - Well, just try this on your fish,
5:15:44 > 5:15:46it's like posh salad cream.
5:15:46 > 5:15:49And that's how to make tartar sauce under duress.
5:15:50 > 5:15:53Right, what we've got to do now is, we've got all the fish prepped,
5:15:53 > 5:15:55we've got the tartar sauce made,
5:15:55 > 5:15:58so we take each piece of fish, a squirt of lemon,
5:15:58 > 5:16:03salt and pepper, coat with egg, press it into oatmeal and then fry it.
5:16:03 > 5:16:06Grinding, squirting and washing, oatmealing and stacking.
5:16:06 > 5:16:08This is pinhead oatmeal, which is
5:16:08 > 5:16:09very Scottish cos it's kind of where
5:16:09 > 5:16:11- your porridge comes from. CHILDREN:- Eww!
5:16:11 > 5:16:14What's wrong with porridge?
5:16:14 > 5:16:16Look, it's a national treasure, porridge!
5:16:16 > 5:16:19Oatmeal makes haggis and all manner of good things.
5:16:19 > 5:16:22So, you take a piece of fish, a squirt of lemon,
5:16:22 > 5:16:25a twist of pepper, a pinch of salt...
5:16:25 > 5:16:27brush with egg...
5:16:27 > 5:16:30then pass to the oats department.
5:16:30 > 5:16:32- Roll...in oats. - Do you want a job?
5:16:32 > 5:16:34Come on.
5:16:34 > 5:16:35I'll put you on lemon.
5:16:38 > 5:16:42Not too much. Now, if you just put lemon on all those pieces of fish...
5:16:42 > 5:16:43and then we'll crack on.
5:16:46 > 5:16:47I thank you.
5:16:47 > 5:16:48Here, mate, coming in.
5:16:51 > 5:16:53Oh! Look at these!
5:16:53 > 5:16:56Now, these are what you call fish fingers.
5:16:56 > 5:16:58Gareth, more lemon.
5:16:58 > 5:17:00He's a class act, our Gareth, isn't he?
5:17:00 > 5:17:02Oh! Look at that.
5:17:02 > 5:17:05I've this feeling I'm going to end up running a chip shop somewhere...
5:17:05 > 5:17:07probably in the West Coast of Scotland!
5:17:07 > 5:17:11- It's good produce. We can't complain, can we?- Yeah.
5:17:11 > 5:17:14- Oh, they look delicious! - It's easy for you to say, isn't it?
5:17:14 > 5:17:15Right, we'll have to put
5:17:15 > 5:17:18- the lemons on a jaunty fashion. - Oh, boy!
5:17:18 > 5:17:21Always have odd numbers on your plate, you know, it looks better.
5:17:21 > 5:17:23A few little parsley sprinkles, do you think, Mr King?
5:17:23 > 5:17:25- I have some dill here... - Dill sprinkles.
5:17:25 > 5:17:29- ..set aside for this very occasion. - Take a goujon...
5:17:30 > 5:17:32..dip it into the tartar sauce.
5:17:34 > 5:17:35Mmm!
5:17:39 > 5:17:41It doesn't get much better than that, does it?
5:17:41 > 5:17:43Argyll and Bute on a plate,
5:17:43 > 5:17:46the wonderful surroundings of Tarbet, we think we've done the fish justice.
5:17:46 > 5:17:47A bit traditional with the oatmeal.
5:17:47 > 5:17:50We've got some herring, we've got some gurnard, we've got hake...
5:17:50 > 5:17:55- We've got plaice.- It's kind of like a fritto misto a la Rob Roy.
5:17:55 > 5:17:57It's also like Gordon Brown after he's had a shower!
5:17:57 > 5:17:59- WOMAN IN CROWD:- What?! - Right...
5:17:59 > 5:18:01this is a fritto misto a bit like
5:18:01 > 5:18:03Gordon Brown after he's had a shower,
5:18:03 > 5:18:06and that's how it shall appear in the cookbook.
5:18:06 > 5:18:08I don't think we've ever had a dish so local.
5:18:08 > 5:18:11Local people caught it, helped us cook it,
5:18:11 > 5:18:15and now they're going to taste our oatmeal fried fish and tartar sauce.
5:18:15 > 5:18:17Ladies, it's your tea!
5:18:17 > 5:18:18CROWD CHEERS
5:18:18 > 5:18:19What do we reckon?
5:18:19 > 5:18:21- They go well together. - Don't they?- Yeah.
5:18:21 > 5:18:25Do you remember, when you were younger, having oatmeal with fish?
5:18:25 > 5:18:27- Mm-hm.- With herring, I don't think we had it
5:18:27 > 5:18:29- with anything other than herring. - Yeah?
5:18:29 > 5:18:32Now then, Chef, superstar...
5:18:32 > 5:18:33What do you think, mate?
5:18:33 > 5:18:34It's delicious!
5:18:34 > 5:18:37It was a good idea to put the oatmeal...I'd never have
5:18:37 > 5:18:39thought of oatmeal. It's something I'll try.
5:18:39 > 5:18:41- It's like posh fish fingers. - You're not wrong.- It is, isn't it?
5:18:41 > 5:18:43- And it's so easy to do.- Nice.
5:18:43 > 5:18:45- Can I get another bit? - Yeah, yeah.- Of course you can.
5:18:45 > 5:18:47- The oatmeal's really toasty, isn't it?- Yeah.
5:18:47 > 5:18:48You get a toasted the flavour from it.
5:18:48 > 5:18:50Don't you think it's a shame though,
5:18:50 > 5:18:52that so much of your wonderful fish goes abroad?
5:18:52 > 5:18:56Well, why keep it all to yourself if it's that good, eh?
5:18:56 > 5:18:59- Yay!- You're not wrong.- You're not wrong, missus, you're not wrong.
5:18:59 > 5:19:00Want one?
5:19:00 > 5:19:02- What do you reckon?- It tastes like...
5:19:04 > 5:19:06- Hake, maybe.- Yes, it is, that's right.
5:19:06 > 5:19:09It's very nice, especially in combination with your tartar sauce.
5:19:09 > 5:19:11It tastes like...
5:19:11 > 5:19:13- Hake, is it hake?- Yes.- Yeah.
5:19:13 > 5:19:15Very nice.
5:19:15 > 5:19:17It tastes like...
5:19:17 > 5:19:19- ..fish! - THEY LAUGH
5:19:19 > 5:19:21- Excellent!- What?- That's a good lad!
5:19:23 > 5:19:25Brilliant! Fish that tastes like fish.
5:19:25 > 5:19:27- What more could you want?! - THEY LAUGH
5:19:27 > 5:19:30OK, now, throughout this series, we're showcasing some real key
5:19:30 > 5:19:34spring ingredients that are at their absolute best at this time of year.
5:19:34 > 5:19:37Today, I'm going to be doing a recipe with a shin cut of pork
5:19:37 > 5:19:40and some new season garlic, and, Tom, he's going to give us a hand.
5:19:40 > 5:19:45- Yeah.- OK, so, the shin cut of pork, or, osso bucco of pork.
5:19:45 > 5:19:49Now, osso bucco is kind of...it's cut through the shin,
5:19:49 > 5:19:52it's on the side angle, and it's normally associated with veal,
5:19:52 > 5:19:54but this one I'm doing with pork.
5:19:54 > 5:19:57I'll just point out that we used to do...this was on the menu at the
5:19:57 > 5:20:02pub when I first opened it, solely because it's cheaper than veal.
5:20:02 > 5:20:05- Ah!- Is that right, Chief? - Absolutely, Tom, absolutely.
5:20:05 > 5:20:09Ossob...osso bucco, fundamentally, is Italian for
5:20:09 > 5:20:11a bone in the hole.
5:20:11 > 5:20:14It's an absolute classic dish what you're doing here as you well know.
5:20:14 > 5:20:18You can have beef osso bucco, you can have lamb osso bucco.
5:20:18 > 5:20:21What you're doing is pork osso bucco, so,
5:20:21 > 5:20:25that's cut from the shank, from the leg, or you can use the shoulder.
5:20:25 > 5:20:30Now, obviously, it's very labour intensified, but the value for money
5:20:30 > 5:20:35of it is just beyond imagination, it really is, to cost, pence.
5:20:35 > 5:20:39- It costs pence?- It really is so cheap. Well, you put it on me,
5:20:39 > 5:20:41- cos you barter me down all the time. - THEY LAUGH
5:20:41 > 5:20:43It costs pence. That'll be why it costs pence.
5:20:43 > 5:20:46I'm going to remember that tomorrow, when I ring you up,
5:20:46 > 5:20:49- and you said it was going to cost me pence.- Text me later.
5:20:49 > 5:20:54Now, OK, so what I've done is I've marinaded the pork,
5:20:54 > 5:20:56the pork shins in white wine,
5:20:56 > 5:21:00and they've been in white wine for anything from 8 to 24 hours.
5:21:00 > 5:21:02Now, they're just going to go into a pan,
5:21:02 > 5:21:05we're just going to sear them up and get some nice colour onto them,
5:21:05 > 5:21:08and, to serve with them, we're going to be doing some bacon lardons...
5:21:08 > 5:21:12- Yeah.- ..and some new season garlic and some radishes.
5:21:12 > 5:21:15Now, this is new season garlic, so this is, um...
5:21:15 > 5:21:17this is very similar to, well, garlic,
5:21:17 > 5:21:19but, what it is, is before it's actually dried out
5:21:19 > 5:21:21and you get the crispy outer skin,
5:21:21 > 5:21:23so, what you've got is the cloves themselves are really soft
5:21:23 > 5:21:25and delicious and beautiful, and not too powerful.
5:21:25 > 5:21:28- Seen those before, Andy? - No, I haven't, Tom.- It's massive!
5:21:28 > 5:21:32Amanda, no? here, you have a little look at that. Catch! There you go.
5:21:32 > 5:21:33- Well done. - THEY LAUGH
5:21:33 > 5:21:36It's like the bridesmaid catching the flowers!
5:21:36 > 5:21:41So, I've got the bacon here, which I've just cut into nice lardon sizes,
5:21:41 > 5:21:44but we've taken the rind off and the bone off,
5:21:44 > 5:21:46and, if you're buying bacon like this, guys, at home,
5:21:46 > 5:21:48make sure you don't throw this in the bin,
5:21:48 > 5:21:51because you could keep that, freeze it down, and use that to
5:21:51 > 5:21:55start your soups or, you know, your casseroles or something like that.
5:21:55 > 5:21:56So, that flavour from bacon.
5:21:56 > 5:21:59Again, we were talking earlier about onions being sweated down
5:21:59 > 5:22:01and that kind of flavour that you get from onions.
5:22:01 > 5:22:04Bacon is the beginning of all sauces and all great cooking,
5:22:04 > 5:22:07certainly in my kitchen and I would imagine in yours, Tom.
5:22:07 > 5:22:10Is it because it's so strong flavoured, Tom?
5:22:10 > 5:22:13Well, yeah, it's because it has a wonderful undertone,
5:22:13 > 5:22:15it's a wonderful layer of flavour,
5:22:15 > 5:22:17so you can get fantastic meatiness that comes from it,
5:22:17 > 5:22:21but you also get this kind of salty cured flavour that comes in
5:22:21 > 5:22:24and it adds depth to dishes, so, bacon is fantastic.
5:22:24 > 5:22:27As soon as you see that garlic, as you peel it down,
5:22:27 > 5:22:30the middle cloves, they're all soft and they're all ready.
5:22:30 > 5:22:31You can actually eat them as they are.
5:22:31 > 5:22:34We're just going to fry them off in the pan with the bacon
5:22:34 > 5:22:36and just slowly sweat them down.
5:22:36 > 5:22:40So, now, this osso bucco of pork, it's in the oven...in the pan,
5:22:40 > 5:22:43searing off, getting a nice colour all over it,
5:22:43 > 5:22:46this and then we're going to add to it some more white wine...
5:22:47 > 5:22:51..and a few vegetables, and that colour is very important, because...
5:22:51 > 5:22:54contrary to belief where colouring seals in flavour,
5:22:54 > 5:22:57it's not true. What colouring does is actually gives flavour.
5:22:57 > 5:22:59You can see little bits of where the bone is,
5:22:59 > 5:23:01- they're like a bone marrow, like a true osso bucco.- Yeah, yeah.
5:23:01 > 5:23:04And that's loads of flavour and as that cooks, as that braises
5:23:04 > 5:23:08down, that starts to come out and it'll add to the stock of the dish.
5:23:08 > 5:23:12And having a good pan and getting it to the right temperature before
5:23:12 > 5:23:15you put that meat in, is vitally important, isn't it?
5:23:15 > 5:23:19It's very important, very important. So, we can add...
5:23:19 > 5:23:22we're going to add a little bit of celery to that,
5:23:22 > 5:23:24and then some carrot.
5:23:24 > 5:23:28Now, Amanda, you do a little bit of cooking at home?
5:23:28 > 5:23:30Um, yeah, I do try. I'm better with sweet things.
5:23:30 > 5:23:33I actually made you some chocolates, you know.
5:23:33 > 5:23:36I have seen it underneath these counters.
5:23:36 > 5:23:38- Do you want to come on up and explain all about it?- Yeah.
5:23:38 > 5:23:40- So, um...- Have you seen this, Chef?
5:23:40 > 5:23:43Amanda's made her own chocolate, actually made her own chocolate.
5:23:43 > 5:23:46- She's actually applied for my pastry chef job.- Yeah, yeah, yeah!
5:23:46 > 5:23:49Do you know what? It's actually gone and melted
5:23:49 > 5:23:51- in the heat of this kitchen! - THEY LAUGH
5:23:51 > 5:23:54- There we are...- That's the limpest chocolate I ever saw!
5:23:54 > 5:23:57Well, Amanda has made us her own incredible chocolate sauce.
5:23:57 > 5:23:59So, it's sugar-free, it's dairy-free,
5:23:59 > 5:24:02which is clearly why it's not looking very well!
5:24:02 > 5:24:04No, it tastes delicious, so it's cacao, which is
5:24:04 > 5:24:08the original raw form of chocolate, melted with coconut oil, um,
5:24:08 > 5:24:10a little bit of xylitol,
5:24:10 > 5:24:13which is a natural sweetener.
5:24:13 > 5:24:16Then I roast some goji berries,
5:24:16 > 5:24:19- coconut flakes and almonds...- Wow!
5:24:19 > 5:24:23..mix them all together, put them on a tray, pop it in the fridge.
5:24:23 > 5:24:27- And there you have it.- I have to be honest, it sounds fantastic.
5:24:27 > 5:24:30- No, I'm still going to taste it. - I mean...yeah.
5:24:30 > 5:24:33We are still going to taste that.
5:24:33 > 5:24:36You are going to have to try it, and I sprinkled some Himalayan salt
5:24:36 > 5:24:41on there as well, because I like the mixture between sweet and sour.
5:24:41 > 5:24:43- Wow, that is incredible.- Like it?
5:24:43 > 5:24:46- How did you get into the idea of making that?- Well...
5:24:46 > 5:24:48- I love the bitterness.- ..I'm being super healthy at the moment,
5:24:48 > 5:24:50I have my own healthy Twitter page
5:24:50 > 5:24:53and the one thing I always get asked by people is, how do I enjoy food
5:24:53 > 5:24:56if it's sugar-free and if it's, you know, if it's fat-free and stuff.
5:24:56 > 5:25:00So, I've just really been exploring how to make tasty food that is
5:25:00 > 5:25:01sugar-free. Um...
5:25:01 > 5:25:04And making chocolate, something that you missed,
5:25:04 > 5:25:05you wanted to work out how to do it.
5:25:05 > 5:25:10Well, I made it for Easter and pretty much ate most of it myself.
5:25:10 > 5:25:14- So, it was good for you? - It's really good. Well done.
5:25:14 > 5:25:17- Am I going to miss out on this chocolate?- Oh, I'm sorry. Wow!
5:25:17 > 5:25:20- So, into this hot pan... - High maintenance!
5:25:20 > 5:25:22I have added...some white wine,
5:25:22 > 5:25:25some chicken stock, some thyme,
5:25:25 > 5:25:28some garlic, carrots and celery,
5:25:28 > 5:25:31and it's come up to the boil. Now, you're going to stick a lid on it.
5:25:31 > 5:25:32This is proper cooking, isn't it?
5:25:32 > 5:25:35This is proper cooking, proper braising,
5:25:35 > 5:25:38none of that stuff in a water bath, Chef, proper braising.
5:25:38 > 5:25:42I just want to say on air, I'm really excited about this dish, you know?
5:25:42 > 5:25:44It's fantastic for me.
5:25:44 > 5:25:47Do you contemplate putting a successful dish of the past
5:25:47 > 5:25:49- back on again?- Yeah, exactly.
5:25:49 > 5:25:51Cos, now I've told you how cheap it is, you're bound to.
5:25:51 > 5:25:53Yeah, it'd be great. THEY LAUGH
5:25:53 > 5:25:56The great thing about working with seasonality is your dishes
5:25:56 > 5:25:59come round every year, so when you come back to spring,
5:25:59 > 5:26:01you've got spring dishes that you did last year,
5:26:01 > 5:26:04I always try to improve them, Chef, do you know what I mean?
5:26:04 > 5:26:08- Like, take them to the next level... - Yeah.- ..every year.
5:26:08 > 5:26:11- How do we make them better? How do we make them nicer?- Yeah.- OK.
5:26:11 > 5:26:14- So, what's going on in here? - So, you've got the bacon...
5:26:14 > 5:26:18- Do I put the garlic in there?- It's frying off, yeah. Some garlic...
5:26:19 > 5:26:22And then...the radishes are going to go in it at the last minute.
5:26:22 > 5:26:25All those kind of spring flavours.
5:26:25 > 5:26:28Look at that. And, of course, all the all the natural fat of the bacon
5:26:28 > 5:26:30that's come out, is in that pan.
5:26:30 > 5:26:32And that garlic will sweat down just a little bit.
5:26:32 > 5:26:34We'll add a little knob of butter to that, Chef.
5:26:34 > 5:26:37- You're like James Martin, you are. - I know, I know.
5:26:37 > 5:26:39No, his would have been twice the size actually.
5:26:39 > 5:26:41THEY LAUGH
5:26:41 > 5:26:45OK, so, sweating that down, a pinch of salt in there...
5:26:45 > 5:26:48..then we're going to add the radishes, the radishes
5:26:48 > 5:26:51- are going in kind of last minute and they slowly break down.- Oh, yeah.
5:26:51 > 5:26:52We're keeping the leaves on.
5:26:52 > 5:26:57That kind of greenness gives it that kind of beautiful springy flavour.
5:26:57 > 5:27:00It keeps it feeling nice and fresh.
5:27:00 > 5:27:03And the osso bucco pork, we're just going to take one out.
5:27:03 > 5:27:06And we're reducing down this sauce.
5:27:06 > 5:27:10Just look at the colours in that pan, you know, just fantastic.
5:27:10 > 5:27:12Yeah, you just know it's going to be lovely, don't you?
5:27:12 > 5:27:15- The smell is coming over here. - It's wafting over, I'm salivating!
5:27:15 > 5:27:18And Tom here is just chopping up some parsley and some sage.
5:27:18 > 5:27:19Yup, shall we get that in?
5:27:19 > 5:27:21Yeah, let's get that in. That looks lovely.
5:27:21 > 5:27:23Parsley and sage...
5:27:24 > 5:27:26Just going to mix in a little bit of butter...
5:27:28 > 5:27:31- ..into the sauce.- And that sage, once it starts cooking...oh!
5:27:31 > 5:27:35- All those flavours. - Oh, just brilliant.
5:27:37 > 5:27:39OK.
5:27:39 > 5:27:42Then we'll add a little bit of the stock to the veg.
5:27:42 > 5:27:44- OK, you want that?- Go ahead.
5:27:46 > 5:27:47There we go.
5:27:47 > 5:27:49SIZZLING
5:27:49 > 5:27:53And then we'll bring that up. Give it a quick season, young Chef.
5:27:53 > 5:27:54There we go.
5:27:54 > 5:27:57And we'll pop that into the pan.
5:27:57 > 5:28:00- Leave that there for you?- Yeah, brilliant, thank you very much.
5:28:00 > 5:28:01We'll get this into the pan.
5:28:01 > 5:28:05So, all that flavour, the sage, the parsley, the bacon, the garlic...
5:28:07 > 5:28:09OK, guys, come on over.
5:28:09 > 5:28:11- I look forward to that one, Tom. - Yeah, it's lovely.
5:28:11 > 5:28:14You can smell those flavours going through.
5:28:15 > 5:28:17It's very tasty.
5:28:17 > 5:28:19And, onto that, we're going to put the pork.
5:28:21 > 5:28:23That's a proper hearty meal right there, so it is.
5:28:23 > 5:28:25- And spoon a bit of that on. - There we go! Ah!
5:28:25 > 5:28:28- Let's have that knife and fork. - There's some knives and forks.
5:28:28 > 5:28:29Get in there, guys.
5:28:31 > 5:28:33- Get a taste. - You've got a lot of forks
5:28:33 > 5:28:34and only one knife.
5:28:34 > 5:28:35That's twice you've done that!
5:28:35 > 5:28:37He's nervous that...
5:28:37 > 5:28:38Go on, get in there.
5:28:38 > 5:28:39Go on, have a taste.
5:28:39 > 5:28:41I'm going in for this one, I'm sorry.
5:28:45 > 5:28:49- Unbelievable!- Hot, tasty, beautiful, love it, fantastic.
5:28:49 > 5:28:52OK, well, that's all from us on Spring Kitchen.
5:28:52 > 5:28:55A big thank you to Tom Kitchin, Andy Cook, Amanda Byram,
5:28:55 > 5:28:57and, of course, the great Rick Stein.
5:28:57 > 5:29:00All of today's recipes are available on the website.
5:29:00 > 5:29:04Please go to bbc.co.uk/springkitchen
5:29:04 > 5:29:07and a big thank you all very much for watching
5:29:07 > 5:29:10and we will see you next time. Take care, bye-bye.